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Shrimp 'n' Veggie Pizza

 Shrimp 'n' Veggie Pizza
Just 30 minutes are all you’ll need to put together this simple colorful pizza. “It’s a great way to use up leftover shrimp and veggies,” attests Terri Webber of Miami, Florida.
6 ServingsPrep/Total Time: 30 min.


  • 1/2 cup sliced onion
  • 1/2 cup sliced fresh mushrooms
  • 3 asparagus spears, trimmed and cut into 1-inch pieces
  • 1 garlic clove, minced
  • 2 teaspoons olive oil
  • 4 ounces uncooked medium shrimp, peeled, deveined and halved lengthwise
  • 1 prebaked 12-inch thin pizza crust
  • 1/2 cup pizza sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • In a nonstick skillet, saute onion, mushrooms, asparagus and garlic
  • in oil until almost tender. Add shrimp; cook until shrimp turn pink.
  • Remove from the heat.
  • Place the crust on a pizza pan or baking sheet. Spread with pizza
  • sauce. Top with shrimp mixture. Sprinkle with cheese. Bake at
  • 450° for 8-10 minutes or until cheese is melted. Yield: 6
  • slices.
Nutritional Facts: 1 slice equals 215 calories, 7 g fat (2 g saturated fat), 38 mg cholesterol, 426 mg sodium, 24 g carbohydrate, 1 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat,

2 of 2

Shrimp 'n' Veggie Pizza (continued)

Nutritional Facts: 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.